Garlic and Herb Roasted Potatoes

Ingredients

• 2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed
• 1 acorn squash, peeled and cut into 1 1/2-inch chunks
• 3 cups butternut squash, cut into 2-inch chunks
• 1/4 cup extra-virgin olive oil, or more to taste
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 3 cloves garlic, peeled and roughly chopped
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.

Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.